1/2 c. slivered Almonds
1/2 c Unsweetened Coconut flakes
1 Banana (sliced)
2 Tablespoons Sherry
Fresh Mint (garnish)
Preheat your oven to 325 and spread the almonds onto a baking sheet, bake until golden. Transfer to a plate to cool.
Add the coconut to the sheet and bake until golden. Cool this on a plate.
Cut the pineapple into cubes.
Cut each orange into sections and add to pineapple cubes along with the apples, banana and sherry. Gently mix.
Divide mixture into separate bowls and sprinkle almonds and coconut over the top.
2 c. skim milk
4 eggs, separated
4 packs artificial sweetener
1 tsp. banana extract
1 banana, sliced
2 packets unflavored gelatin
1 tsp. vanilla
Sprinkle gelatin in 3/4 cup cold milk.
Heat remaining milk.
Add gelatin mixture and stir over low heat until dissolved.
Beat egg yolks, add to hot mixture stirring constantly.
When mixture thickens, add sweetener. Remove from stove.
Add vanilla and banana flavoring.
Pour half of filling in 8 inch pie plate.
Place sliced bananas on top.
Cover with rest of filling.
Beat egg whites until frothy.
Add 1/2 teaspoon cream of tartar, 1 teaspoon vanilla.
Add 4 packs of artificial sweetener, 1/4 teaspoon nutmeg and beat.
Beat until stiff.
Pile on top of banana filling.
Put under broiler 1 to 2 minutes until golden brown.
Refrigerate 4 hours before serving.
1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
2 T. unsweetened coconut
1 (15 oz.) can crushed pineapple
1 c. light Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped
Mix pudding with milk and beat until thick, pour into crust.
Put bananas over pudding.
Squeeze pineapple to remove all juice.
Sprinkle on top of bananas.
Sprinkle Coconut thinly over top.
Cover with thin layer of Cool Whip, sprinkle pecans on top.
1 can pumpkin puree (or use the homemade recipe below and make it fresh)
1 c skim milk
1 med banana
1 t honey or sweetener
1/8 t. cinnamon
1 pinch nutmeg
Put all ingredients into blender and whirl until smooth. You can add more milk a tablespoon at a time to reach desired consistency.
Homemade pumpkin puree
Preheat oven to 325 degrees.
Cut the pumpkin in half, stem to base.
Remove seeds and pulp (you can roast seeds if you like)
Cover each half with foil.
Bake in the preheated oven, foil side up, 1 hour, or until tender.
Scrape pumpkin meat from shell halves and puree in a blender or food processor.
Strain to remove any remaining stringy pieces.
Store frozen in freezer bags.
1 cup plain low-fat yogurt
1 box sugar-free chocolate pudding mix
2 medium bananas, peeled
1 teaspoon fresh lemon juice
1/4 cup reduced-fat frozen dairy whipped topping
unsweetened cocoa powder
1 tablespoon chopped walnuts (optional)
4 fresh Bing cherries with stems for garnish (optional)
In a food processor or blender, combine yogurt and pudding mix until smooth.
Cut each banana into 6 pieces on the diagonal. Sprinkle with lemon juice.
Place 2 banana quarters in each of 4 dessert parfait glasses or goblets.
Top with 1/4 of the pudding mix. Top each with 1 tablespoon whipped topping.
Using a fine sieve, sift a little cocoa powder on top of each serving.
Sprinkle with walnuts and add a cherry on top, if desired.
oil and flour spray
1 large egg
1/4 cup “natural” style peanut butter
1 cup ripe mashed banana
1/4 cup skim milk
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup chopped dry-roasted peanuts
1. Preheat oven to 350°F (180°C). Spray an 8-inch (20 cm) square baking pan with aerosol spray.
2. In the bowl of an electric mixer, beat together the egg, peanut butter and banana until smooth.
3. Beat in the milk and flour, baking soda and powder, and then stir in the peanuts.
4. Spread the batter evenly in the pan. Bake for 30 minutes until browned. Cool and cut into 25 squares.